Rusty is a lifelong entrepreneur. With an extensive background in building companies, he understands the variables involved in startups. In 2014, he founded KitchenTown to help food entrepreneurs ideate, create and grow their business in the smartest way possible. He advocates for founders, cultivates relationships, and fosters partnerships that strengthen and inspire innovation for the next generation of food startups. Feed him kale, croissants, or crickets. He’s game.

Sarah is a researcher, strategist, foresight practitioner and designer with almost a decade of experience working across the global food and agriculture industry. She formerly led the Food Futures Lab at Institute for the Future. She’s a dynamic facilitator and trusted advisor who loves supporting food changemakers to make sense of emerging trends and build more resilient, equitable, and humane food systems. You can also find her rock climbing, experimenting with new ways to cook vegetables, and doing elaborate craft projects. 

Elliot helps early stage food startups tackle day-to-day challenges while keeping the KitchenTown facility running smoothly.  He has a background in restaurants, specialty food, and whole animal butchery, with a passion for maintaining strong local food systems.  He spends his free time cycling around the Bay Area or relaxing with family.

Eric has worked in restaurants since he was 15 years old and received his culinary and nutrition education from Johnson & Wales. He has worked for some of the most respected chefs in the bay area including Traci des Jardins and Micheal Mina. Eric is the Executive Chef at The Commissary, in San Francisco. Previously, he worked at the Michelin starred restaurant Madera in Menlo Park. Eric resides in Oakland where you can find him training in Jiu Jitsu and gardening.

Tali loves telling stories about the incredible startups who come in and out of KitchenTown’s busy doors. She’s experienced in turning complex information into inclusive narratives, having worked on communications for a climate change think tank after a History of Science degree at Yale. She loves food for its ability to connect and nourish, and has spent time working on farms, bakeries, and at farmers’ markets.

Danny is an experienced facilities manager with technical expertise in sanitation.  He has worked across a variety of industries, can fix anything, and is a passionate long-distance cycling enthusiast.     

Albanie is a collaborator, creator, and maverick. She entered the food industry as a server and caterer, and has since done marketing, content creation, and research. She loves exploring new food trends and is passionate about designing a more sustainable and just food system. When she’s not working, you can find Albanie hiking, boxing, painting, or enjoying the hottest new plant-based meal in town.